Vegetable Soups

Page 1 of 1

The wonderful thing about soups is that you can create gallons/litres and freeze in smaller portions. You can even freeze them in a mug if you prefer! They are also very versatile as you can add almost whatever you like to your soup base. If you have vegetables that are a little tired they are perfect either chopped up or blended. You can also use leftover pasta, noodles, rice, pearl barley, meat, fish, soy meat and more to your soup base. Although I wouldn't freeze soup with pasta, noodles or fish (unless you add it to the soup base after it has thawed), almost all other soups are fine frozen, especially vegetable soups. Some even get better with a little time off in the freezer. Soups are also healthy, delicious, cheap and go a long way feeding many mouths, especially if you add a nice bread to the meal.

I don't know if in your part of the world you have a soup called "Nail Soup" as we do in Iceland...you probably do though....most households must have the kind of soup which is so cheap it almost costs nothing and to which you might add every vegetable left over in your fridge or freezer and it still tastes ok.